Lasagna Soup to end them all is a dish that captures the warmth of home-cooked Italian comfort food. Imagine rich, hearty flavors mingling with creamy goodness in a simple, soothing soup. As cold weather sets in, I want something that not only fills my belly but also wraps me in warmth and nostalgia. That’s where this soup shines—it transforms traditional lasagna into a comforting bowl of deliciousness without the fuss of layering noodles and cheese. Whether you’re winding down after a long day or hosting friends for a cozy dinner, this soup is versatile enough to suit any occasion. Plus, the best part? It’s all made in one pot, making cleanup a breeze! Let’s get started on making the ultimate Lasagna Soup that will have everyone begging for seconds.
Why This Recipe Works
The magic of this Lasagna Soup to end them all lies in its lovely combination of flavors. You’ll enjoy mild Italian sausage, rich tomatoes, and creamy ricotta that come together to create a taste reminiscent of the classic lasagna we all adore. Furthermore, the cooking steps are simplified, which means you can whip this up on a busy weeknight without sacrificing that delicious, authentic taste.
Moreover, the soup format adds a cozy twist, making it perfect for sharing with family and friends. Picture a warm bowl of soup, packed with flavors that transport you straight to Italy! It’s not just a meal; it’s an experience that brings people together, warming both hearts and stomachs.
Why You’ll Love This Lasagna Soup to End Them All
Imagine reaping the benefits of a one-pot wonder, where you’ll save time on cleanup while savoring hearty flavors. Who doesn’t appreciate a meal that gives comfort but doesn’t create a mountain of dishes? This dish is incredibly versatile, allowing you to adjust ingredients based on dietary preferences or what’s in your pantry.
Every spoonful offers a creamy texture and aromatic herbs that will lift your spirits. If you’ve been longing for classic Italian comfort food, this soup will not only satisfy your cravings, it will also become a favorite you reach for again and again.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped (about 1 cup)
- 2 large carrots, chopped
- 2 teaspoons kosher salt (or sea salt)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon fresh black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon crushed fennel seed (optional)
- 5 sprigs fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 6 cloves garlic, smashed and minced
- 1 pound mild Italian sausage (bulk, not links)
- 1 cup white wine
- 1 cup heavy cream
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes (recommended: Cento brand)
- 8 cups water
- 2 tablespoons chicken bouillon base (recommended: Better Than Bouillon or Zoup)
- 2 tablespoons balsamic vinegar
- 9 lasagna noodles (to be boiled separately)
- Water and salt (for boiling)
- 1 pound ricotta cheese
- 1 cup grated parmesan cheese
- 1/2 teaspoon kosher salt (or sea salt)
- 1/4 teaspoon black pepper
- Additional grated parmesan cheese (for serving)
- Shredded mozzarella cheese (for serving)
- Fresh basil (for garnish)
Making Lasagna Soup
Preparing the Vegetables
Start by preparing your vegetables. If you have a food processor, finely chop the onion, celery, and carrots for even cooking. If you prefer a more hands-on approach, simply chop them by hand.
Sautéing the Base
Next, grab a large (6-quart) soup pot and heat it over medium heat. Once hot, add the olive oil, then toss in the chopped vegetables. Season with salt, Italian seasoning, black pepper, and crushed red pepper. If you’re using fennel, crush it now and add it. Sauté everything for about 5 minutes, letting the flavors build.
Adding Herbs and Sausage
It’s time to add in some aromatic goodness. Finely chop the rosemary and mince the garlic, then throw them into the pot. Cook for an additional minute before adding the Italian sausage. Break it up as it cooks, until it’s browned and fully cooked—this should take about 6-8 minutes.
Incorporating Wine and Cream
Now for the fun part! Stir in the white wine, heavy cream, and tomato paste. Allow the mixture to come to a simmer over medium-high heat, then reduce the heat to maintain a gentle bubble for about 5 minutes. You want it to thicken and become a rich, creamy base.
Building the Soup
Add the crushed tomatoes, water, chicken bouillon base, and balsamic vinegar next. Bring everything to a boil, then lower it to a simmer for around 20 minutes. This step lets all the flavors meld beautifully.
Preparing the Ricotta Topping
While the soup simmers, it’s a good time to prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, grated parmesan, kosher salt, and black pepper. Mix well and set this aside; it’ll be a delightful addition once your soup is ready.
Cooking the Lasagna Noodles
In a separate pot, boil some water with salt, add the lasagna noodles, and cook them according to the package instructions until al dente. Once done, drain and drizzle a little olive oil to prevent them from sticking together.
Serving the Soup
Now comes the most exciting part—serving! In a bowl, add one or two lasagna noodles, ladle the soup over them, and top off with a generous scoop of your ricotta mixture. Finish with mozzarella or more parmesan cheese and sprinkle fresh basil on top for a lovely presentation.
Serving Suggestions
For a complete meal, pair your Lasagna Soup with some crusty French bread, homemade garlic bread, or crispy breadsticks. The combination is unbeatable, and you’ll appreciate each bite even more!
Tips for Success
- Be sure to cook the noodles al dente, as they’ll continue absorbing liquid when served in the soup, which helps keep them the right texture.
- Using quality canned tomatoes is essential for the best flavor—consider choosing San Marzano or Cento brands for that authentic taste.
Variations
Feel free to get creative with this recipe! You could substitute ground turkey or chicken sausage for a lighter option. Additionally, adding vegetables like spinach or zucchini not only boosts nutrition but adds a delicious twist to your Lasagna Soup.
Storage Tips
Store any leftover noodles separately from the soup in the refrigerator for up to 5-7 days. If you plan to freeze it, place the soup and ricotta in different freezer bags, where they will keep well for up to 2-3 months.
FAQs
- Can I make Lasagna Soup vegetarian?
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Absolutely! You can use plant-based sausage or simply omit the meat entirely for a delightful meatless version.
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Can I use fresh lasagna noodles?
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Yes, fresh noodles work well, but make sure to adjust the cooking time accordingly.
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How do I reheat leftovers?
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Reheat the soup on the stove over medium heat, adding a splash of water or broth if it’s thickened too much.
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Can I prepare this soup in advance?
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Yes, this soup tastes even better the next day after the flavors blend together beautifully.
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What can I serve with Lasagna Soup?
- Pair it with a fresh garden salad or some garlic bread for a delightful meal.
With its rich, creamy goodness and comforting flavors, this Lasagna Soup to end them all is bound to become a staple in your kitchen. It’s both an easy weeknight dinner and a dish to impress guests. Enjoy every moment of cooking and the joyful reactions when you serve this steaming bowl of warmth!
Print
Lasagna Soup to End Them All
This Lasagna Soup brings you the classic flavors of Italian comfort food in a cozy, easy-to-make dish. Perfect for sharing, it wraps you in warmth and nostalgia.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped (about 1 cup)
- 2 large carrots, chopped
- 2 teaspoons kosher salt (or sea salt)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon fresh black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon crushed fennel seed (optional)
- 5 sprigs fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 6 cloves garlic, smashed and minced
- 1 pound mild Italian sausage (bulk, not links)
- 1 cup white wine
- 1 cup heavy cream
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes (recommended: Cento brand)
- 8 cups water
- 2 tablespoons chicken bouillon base (recommended: Better Than Bouillon or Zoup)
- 2 tablespoons balsamic vinegar
- 9 lasagna noodles (to be boiled separately)
- Water and salt (for boiling)
- 1 pound ricotta cheese
- 1 cup grated parmesan cheese
- 1/2 teaspoon kosher salt (or sea salt)
- 1/4 teaspoon black pepper
- Additional grated parmesan cheese (for serving)
- Shredded mozzarella cheese (for serving)
- Fresh basil (for garnish)
Instructions
- Prepare vegetables by chopping the onion, celery, and carrots.
- Heat olive oil in a large pot, add vegetables, and sauté with seasonings.
- Add chopped rosemary and garlic, then cook until fragrant.
- Stir in Italian sausage and cook until browned.
- Mix in white wine, heavy cream, and tomato paste, simmering to thicken.
- Add crushed tomatoes, water, bouillon, and vinegar, and simmer for 20 minutes.
- Prepare ricotta topping by mixing ricotta, parmesan, salt, and pepper.
- Boil lasagna noodles as per instructions and drain.
- Serve by layering noodles, soup, and ricotta in bowls, garnishing with cheese and basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Cook noodles al dente as they will absorb liquid over time.
Use quality canned tomatoes for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 900
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 20
- Cholesterol: 85
